Sesame Free Vegan No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a Dutch oven when you started with nothing more than flour, yeast, salt, and water. This recipe is as stripped-down as bread gets, and that simplicity is exactly what makes it so reliable — no tahini, no sesame seeds, no sesame oil, nothing to second-guess on the label. The long, slow rise does all the heavy lifting, developing deep flavor and that signature open crumb without a single minute of kneading. You just stir the dough together, walk away for up to 18 hours, and come back to a bubbly, ready-to-bake masterpiece. The Dutch oven traps steam during the first bake, giving you a crust that shatters beautifully when you finally cut into it. Waiting the full hour before slicing is genuinely the hardest part of the whole process, but the reward is a loaf that rivals anything from a bakery — and you know every single ingredient that went into it.
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Learn more →Ingredients
10 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp fine sea salt
- 1 ½ cups warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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